Jam drops

It is quite remiss of me that jam drops are not here yet! We love our jam drops! This recipe is a little different to others as I use rice flour and self-raising flour. These little morsels make fabulous gifts too! And really, who wouldn’t want a bag of buttery goodness?!

 Ingredients

250 g butter

1 cup caster sugar

½ cup brown sugar

4 eggs

1 ½ cups self-raising flour

1 cup rice flour

A pinch of salt

Strawberry jam

 

Method

Have the butter at room temperature and then stir in your sugars. Add the eggs one at a time and stir for a while. Now add the salt and rice flour. Stir until combined. Finally, add the self-raising flour. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press into the middle of the balls with your finger, being careful not to touch the bottom, just making a small indent. Add a little jam into the cavity you’ve created. Mine usually take ¼ to ½ a teaspoon.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes until golden brown on the top. This recipe makes lots of cookies!! Approximately 40. For a variation have a go at some little chocolate bits instead of jam, plain or with a little crushed almond on top!

[LM1]

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Jam drops

fun butters

These are a hit with young and old alike, a sensation at kid’s birthday parties and a real hoot with class functions! I named them fun butters because they look like fun and are full of butter!

 

Ingredients

125 g butter

3/4 cup caster sugar

2 eggs

2 cups self-raising flour

A pinch of salt

100s and 1000s sprinkles

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. Now add ¼ cup of 100s and 1000s sprinkles and just give a few turns of your spoon, don’t combine in all the way. Your mixture will be  thick and able to be touched with your fingers without them getting sticky. Using a tablespoon to measure, section out portions and roll just a few times using the palm of your hand. Place on a lined baking tray. Bake your cookies in a 180 degree Celsius oven for about 20 minutes. Allow to cool on a baking rack and you are done! Ta da!! Enjoy.

[LM1]

fun butters

Eatons messy mess

If you are looking for some fun cooking toddlers can do or age six and upwards can completely do on their own, this is for you! Also, if you’ve had a few wines and the dinner party is going great, this is an easy put together that friends and family will love! There is no cooking, just a little melting of chocolate. I taught this to my twin sisters one afternoon. We sat under a huge mango tree in the backyard, chickens at our feet, scraping each and every last speck out of the dish until it was all gone!

 

Ingredients

A 6 pack of mini pavlovas

½ a kilo of delicious strawberries

1 punnet of blueberries

¼ cup icing powder

150 g milk chocolate

 

Method

Wash, hull and cop the strawberries into bits. Place the strawberries in the dish you intend to serve in. Add the icing powder to the strawberries and stir. Now wash the blueberries. Crumble the pavlova rounds in your hands and let fall over the strawberries. Smoosh everything around a bit. Now add the blueberries, scattering around. Melt the chocolate until creamy smooth. Sometimes I use a pot of water on the stove with a steel bowl on top where the chocolate rests, other times I whack it in the microwave, your cooking, do it your way. Once smooth and amazing, drizzle the chocolate back and forth over the fruits and crumbled white clumps until it looks incredible. Serve! Eat! Scrap the dish until all is gone!

Eatons messy mess

roast pickled pork

My butcher put me on to this. He asked me how I did my pickled pork and I told him my slow cooker trick. He advised me to try it baked like a ham. So I did, and here she is! It was lovely. Definitely would be a brilliant twist to a traditional Christmas ham, and it will be better on the purse strings too. Give it a go, it is beautiful!

Ingredients

One whole pickled pork round (2Kg or so)

Olive oil

Water

Salt

 

Method

Place a half cup of water in a baking dish. Place the pickled pork in the dish, drizzle with olive oil and season heavily with salt. Roast at 160 degrees Celsius for about 2.5 hours. At about the half way mark spoon the liquid in the pan on top of the pork. Serve with vegetables or keep for later. I portion mine and we have it with vegetables one night and then as a pizza topping over the weekend.

roast pickled pork

Blueberry muffins

There needn’t be an excuse to make these muffins. Be it Monday morning or Sunday afternoon, for work or for the kids, they really do suit many occasions. Blueberry muffins go down very well with hungry teenage boys!! They are a staple at rowing club, and our weekends! Have a go, they are easy and delicious!

Ingredients

125 g butter

2 eggs

2 tsp vanilla extract

½ tsp salt

½ cup milk

1 cup caster sugar

2 cups self-raising flour

1 punnet of fresh blueberries, washed and dry

 

Method

Place the butter and sugar in your mixing bowl and mix until smooth. Add the eggs and mix for a further minute on low. Now add the flour, milk, salt and vanilla. Mix until well combined and looking lovely. Now add your little balls of colour! How amazing are blueberries?! They are meant to prevent prostate cancer, but I just love the flavour (and I’m female so probably safe from prostate problems)! Hand mix until the blueberries are through your batter. Spoon your mixture into lined muffin cases. If you like you can sprinkle some raw sugar on top for a sugary cracked look, or leave plain, or even add a big blueberry to the centre. Bake in a 180 degree Celsius oven for about 20-25 minutes. Enjoy these delights. They really are moreish. There’s your warning. I’ve told you!!

Blueberry muffins

asparagus

This was a dish I cooked for dinner parties and Christmas Eve, however, I have been slipping it in to week night dinners purely for the love of it! The nuttiness of the asparagus and the scrumptiousness of the butter make for the most incredible combination for your eyes and your tongue. There is no other way to eat asparagus, I am sure of it!

 

Ingredients

Butter

Sliced almonds

Asparagus

 

Method

Heat a fry pan to medium and place the asparagus on to the pan dry. No oil, nothing. In another pan, melt some butter, then add the almonds. Add a little oregano if you like. Turn the asparagus and cook for a further ten minutes. Spoon some of the butter on to the asparagus for a last little spritz, shuffle the pan and get it off the heat, and onto a plate. Now spoon the almonds and butter on top. Such a quaint but powerful dish – it will really lift your meal!

asparagus

St Oda’s orange cupcakes

These are lovely! Just the right amount of orange zest and the buttery goodness create the most ladylike flavour in the world!

Ingredients:

125 g butter

½ cup brown sugar

2 eggs

Zest of half an orange and a big squeeze of its juice

2 cups self-raising flour

Splash of milk

Icing:

5 tablespoons of cream cheese

2 tablespoons of icing powder

Zest of half the orange and a little squeeze of its juice

 

Method:

Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the orange, flour and milk and electric mix until the mix is smooth. Divide into a patty cake tin lined with paper cases. Bake at 180 degrees celcius for about 20 minutes. Whilst they bake let the cream cheese go near room temperature, then when malleable stir in the powder and orange. One the cupcakes have cooled completely, ice ice baby! Ta da! How simple and gorgeous are these! Enjoy!

St Oda’s orange cupcakes